Palak Pakora (Spinach Fry / Pakoda)2012-10-24
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Palak Pakora (Spinach Fry / Pakoda) is a super quick fast food (fried) recipe that tastes really awesome. This is a very crispy preparation and ideal for snacks to guests or as starters in lunch. Try this simple Palak Pakora (Spinach Fry / Pakoda) recipe when any meal is bland and you want spice it up with this palak pakora dish. This tastes great with tomato sauce or pudina/corriander chutney.
- 3 cups packed chopped spinach leaves
- 1 large onion (Finely Chopped)
- 1 teaspoon turmeric powder
- 1 1/4 to 1 1/2 cups besan (gram flour)
- 2 1/2 tablespoon rice flour (for crispier pakora)
- 1/2 teaspoon red chili powder
- 1 tablespoon roasted cumin powder
- 2-3 finely chopped green chilies (to taste)
- 1 teaspoon ginger-garlic paste
- 10-12 mint leaves finely chopped (Optional)
- 2 tablespoon finely chopped fresh coriander leaves
- very hot vegetable oil for deep frying
- water as required for mixing the batter
- salt to taste
How to prepare Palak Pakora (Spinach Fry / Pakoda)
Wash the spinach in running water and then chop into small pieces (3 cups)
Take a bowl, put the chopped spinach leaves, besan, chopped onion, chopped green chili, chopped coriander leaves, ginger garlic paste, mint leaves (optional), roasted cumin powder, rice flour, turmeric powder, salt, red chili powder.
Mix well and then add water slowly to prepare a thick batter. This is very important.
Add sufficient vegetable oil in a deep frying pan and heat it till very hot. This is very important. If the oil is not sufficiently hot, the pakoras will soak up lot of oil. Check with adding just the besan drop into the oil. The besan drop should immediately get fried and float.
Take 1 teaspoon of the batter at a time, make it flat using your fingers (pakora shaped) and add to the hot oil. Similarly add the rest of the batter. Do not overcrowd the frying pan.
Fry till golden brown (or deep brown depending on your taste).
Take out the pakoras and keep them on tissue paper for soaking extra oil.
Palak Pakora (Spinach Fry / Pakoda) is ready to serve hot with tomato ketchup or coriander chutney.
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